This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!
No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!
Phenomenal EASY yeast bread recipe
This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.
It’s a gold nugget recipe, and you may never buy bread again after trying this!
Here’s why it’s so easy:
No knead, no stand mixer
3 minutes active effort – you won’t even get your hands dirty
Dutch oven (cast iron pot) ideal but not necessary
Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)
Easy but yet no compromise on quality of bread
What you need to make this homemade bread recipe
Here’s what you need to make homemade bread from scratch – yeast, flour, salt and water. Yep, really, that’s it!
No yeast?
Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!
Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!
How to make the world’s easiest homemade bread – Artisan style!
Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.
1. Make wet sticky dough
Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.
2. Rise!
Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly. See video at 24 seconds for consistency.
OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!
No dutch oven? No problem! Just bake it on a tray – see the recipe notes.
3. Preheat oven & pot
30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.
Hot oven + hot pot = bread rising boost!
4. Scrape dough out
Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.
PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.
5. Shape the dough very roughly
Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.
Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.
6. FLIP dough upside down onto paper
Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.
Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.
Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges
7. Prepare to bake!
Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.
See recipe notes for no dutch oven method.
8. Bake!
Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇
Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)
Remember – you can make this bread recipe WITHOUT a dutch oven!
Why this bread recipe works – and TIPS!
Loose, sticky dough = easier to rise than firmer dough.
No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.
Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!
Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.
Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.
Bake immediately if it’s a bread emergency….
…but you’ll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)
Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.
All the ways to eat this bread!
Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!
Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!
I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x
Watch how to make it
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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD
Ingredients
- 3 cups (450g) flour , bread or plain/all purpose (Note 1)
- 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
- 2 tsp cooking / kosher salt , NOT table salt (Note 3)
- 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)
Dough shaping
- 1 1/2 tbsp flour , for dusting
Instructions
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
- Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
- Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
- Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
- Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Recipe Notes:
- Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
- Bread in photos & video is 2 hr rise, immediate bake.
- Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
- Freeze cooked bread for up to 3 months.
Nutrition Information:
More bread recipes
Life of Dozer
Just keeping a close eye on it for me….
Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)
Kathryn says
Girl, this bread is so good! And the recipe is fun and very easy to make. Your recipes never fail to please. Thank you Nagi 🙂
Trish says
This is my go-to! This time I added some sesame and sunflower seeds to add to the flavour. I forgot to add them with the dry so added after mixing and it was still a success; this recipe is quite forgiving for a bread! Best way to eat it is as a quick and dirty garlic bread – crush garlic and microwave with butter for 30sec, add some mixed herbs and then smear the butter mixture on slices of the bread and into the air fryer on 190c for 7-8minutes!
Rick says
This recipe works equally well with store bought Gluten Free flour. No changes needed. My long term celiac son says it is the tastiest GF bread he has eaten. Being old school I need to knead. Being old I can’t slap the dough around on the bench as though it were Mickey Rourke in The Wrestler. I give it a token few minutes in the bench mixer. Another winner Nagi! Thank you
Lisa G says
I was wondering how I’d go using spelt flour or gluten free flour with this recipe as my son has recently been diagnosed wheat intolerant. Maybe it would be worth trying!
Kristin Smith says
Please help trouble shoot.. the dough rises in the bowl just like in the video. When I bake it it does not get tall. It almost sinks like a flat focaccia bread. The taste is good but it seems not to have the “light and holey” look or taste..it tastes thick and heavy. What am I doing wrong??? Please help.
U’ilani says
I need help understanding method without dutch oven. Help
Julia says
Hi— I covered my cookie sheet pan with a foil tent for thirty minutes and then uncovered it until it was a beautiful golden brown. About 15 minutes more. I used a small oven loaf pan underneath filled with water on the shelf below to create the steam. Hope this helps!
Jill says
I’m not sure if my question went through last time. I have been making this for awhile and always bake immediately. I started the refrigerator method and it never comes completely to room temperature. Definitely not in 45-60 minutes. It comes out gummy inside I think because the center is still too cold when I put it in the oven. Has anyone else had this problem? Suggestions?
Sheila McLean says
My second attempt at making this bread was better than the first but still not as holey as it could be. Tastes great though so no complaints for an easy peasy recipe.
Krista says
Right up to when this went in the oven I didn’t think it was going to work-especially after being in the fridge for two days. But out of my dutch oven came the most beautiful loaf of bread that looks like I bought it. I wish I could share a picture! So crusty and delicious! My new favorite bread recipe!
Sarah says
This bread recipe turned out INCREDIBLE! It was my first time every making bread, and it was soooo satisfying to make. My Husband was even shocked how delicious, and beautiful it turned out. I will absolutely be making this a million times, especially for family and friends now. I never want to buy store made bread every again. Thank you! <3
Nicole says
Great recipe! My dough rose a bit quickly and was a bit sticky when it went into the pot, but it came out delicious. I put everything bagel seasoning on half, will make great breakfast sandwiches. Thanks for such an easy bread recipe, will definitely be making again!
Alexandra says
Hello,
I love the simplicity of this recipe. The flavor is great and my entire family loves it. I do have a question though. Even after eating the bread for 20-30 minutes after baking, it still seems gummy inside(it looks cooked and not raw btw). In fact my serrated knife has a hard time cutting through it because it is so soft. My knife quickly becomes caked in softer dough. I have tried baking for longer times(up to 1h 15m) but still get the same results. I have added whole-wheat flour in place of the white bread flour and still the same thing happens. I am using a Dutch oven and have used both a few hour rise method and the only overnight rise method. Any ideas on how to keep it from being so soft inside?
Susanne says
Hi Nagi, Thank you for this fantastic recipe. It now is my “everyday” bread. Is there a way for it to have a softer crust?
Mitch says
Leave lid on for 35 to 40 minutes instead of 30 minutes, this will result in a softer crust.
Kaye says
Well, that was a mistake.
If you cut and turn you can have about 5 lots of crust, with butter and more butter. Already have the next one rising.
WorksInTheory says
What’s the secret to getting it to shape and stay a ball so it rises and the bread is taller. Mine keeps falling back flat and comes out a flatter loaf though still tastes great.
Kaye says
And I bought the dutch oven from K-mart for $30
No more Bakers Delight for me
Kath Kelly says
Hi there , absolutely love this recipe and have used it conuntless times with no fails !!! Is it possible to make rolls with this recipe ?
Heather says
I have used this as a base for my bread making now. I followed the recipe exactly in the beginning using a Dutch oven, which was lovely, but now prefer it in regular glass loaf pan. It has a lovely crust, crumb and is pretty much foolproof. I now have the recipe committed to memory and make it about 3 times a month.
Peggy says
It is magic! It turned out really good and was sooooo simple. I love the recipe and will make it often. I wish I could post pictures of it since I am so proud.
Susanne says
Hi Nagi. Love this recipe. Bake it for my everyday bread. Can it be made to have a soft crust?
Ash says
Agh this was amazing! I’m a decent cook but bread has never been my thing without a breadmachine (even then I stick to the basics) it’s just never worked for me. Iv always wanted to try a artisan type bread but figured it was out of my league. Have made this twice in the last few days and ohmygosh both times have been amazing!! So happy to have a proper homemade bread!! And one that’s so d*mn easy!! Thank you so much Nagi as always 🖤
Ash says
Agh this was amazing! I’m a decent cook but bread has never been my thing without a breadmachine (even then I stick to the basics) it’s just never worked for me. Iv always wanted to try a artisan type bread but figured it was out of my league. Have made this twice in the last few days and ohmygosh both times have been amazing!! So happy to have a proper homemade bread!! And one that’s so d*mn easy!! Thank you so much Nagi as always 🖤
Miha says
Hi Nagi, this looks amazing! I only have one question (to decide how to bake it) how tall should the Dutch oven be? I have one, but it does not seem as tall as yours, maybe around 3-4 inches, would that work? Or better not to use it? Thanks again, Miha
Michele says
I made my first one today also but it was a fail! My dough looked pretty lumpy when I started and I had to cook it for an extra 25mins in the last bake. When I sliced it tonight I was so devo’d – it felt sticky still. Maybe the day was too cold and it didn’t proof properly. It smelt and tasted really yeasty also! The kids and husband still are it though 😳
Why has it turned out like this??
Sandie says
Wow, for some reason my dough rose WAY more than expected, even on a cool day, and was so full of bubbles. It even rose a bit more when I put it in the fridge. Also, I only have a 24cm Dutch oven. So I wasn’t hopeful of success with my first ever attempt at yeast bread. And yet, to my utter surprise, when I cooked it the next day my bread still turned out perfectly!! Such an easy recipe, and a very forgiving dough indeed! Thank you 🙂